Delicious & Tender: Braised Lamb Shanks Recipe

“Are you looking to impress your dinner guests with a flavorful and elegant meal? Look no further than this lamb shanks braised in red wine recipe. With the perfect blend of savory herbs, tender lamb, and a rich red wine sauce, this dish is sure to delight the senses and leave a lasting impression on even the most discerning palate.

There’s nothing quite like the aroma of slow-braised lamb mingling with aromatic herbs and red table wine. This recipe brings together all of these delicious flavors and turns them into something truly special. As a sommelier, I believe that wine can be more than just a drink; it can elevate a meal to new heights, deepening the flavors and providing a luxurious touch to any dish.

To make a truly delicious braised lamb shanks recipe, you need just the right ingredients and cooking techniques. But don’t worry – I’m here to guide you through every step of the way. From choosing the perfect cut of lamb shanks to creating a flavorful red wine sauce, this recipe will have you feeling like a true culinary master.”

Why You’ll Love This Recipe

Lamb Shanks Braised in Red Wine
Lamb Shanks Braised in Red Wine

Are you looking for a hearty and flavorful meal to warm you up on a chilly evening? Look no further than this recipe for Red Wine Braised Lamb Shanks!

One of the things that makes this recipe so special is the depth of flavor that comes from the slow braise in red table wine with herbs like tarragon and bay leaf, combined with savory aromatics like garlic and onion. The result is a fall-off-the-bone tender lamb shank that is rich, flavorful, and incredibly satisfying.

Not only is the taste of this dish amazing, but it’s also a great choice for entertaining. Impress your guests with a dish that looks elegant and sophisticated but is actually quite simple to make. Plus, the aroma that fills your home as it cooks is sure to get everyone’s stomachs rumbling!

And don’t forget about the health benefits of lamb – it’s packed with iron and protein to keep you feeling full and energized. Serve it with a side of roasted root vegetables or creamy polenta for an unforgettable meal.

So whether you’re cooking for a crowd or just looking for a comforting and satisfying meal, give this recipe a try. You won’t be disappointed!

Ingredient List

“Get ready for fall with our hearty lamb shanks recipe!”

Here are the ingredients you will need to make braised lamb shanks in red wine:

  • 4 lamb shanks
  • Salt and pepper to taste
  • 2 tbsp canola oil
  • 1 onion, roughly chopped
  • 1 carrot, roughly chopped
  • 1 celery top, roughly chopped
  • 3 garlic cloves, smashed
  • 2 bay leaves
  • 1/2 cup red table wine
  • 2 cups beef broth or water
  • 2 tsp dried tarragon
  • 2 tsp herbes de Provence
  • 1 tbsp tomato paste
  • Fresh parsle

The Recipe How-To

“These lamb shanks are slow-braised to perfection in a rich and bold red wine sauce.”

Step 1: Season the Lamb Shanks

To start the recipe, season lamb shanks with salt and pepper. In a large Dutch oven or a slow cooker, heat canola oil over high heat. When hot, add lamb shanks and brown on all sides for about 6 minutes. Remove shanks from pan and set aside.

Step 2: Cook the Aromatics

Reduce heat to medium and add onion, carrot, and garlic clove. Cook until onion is translucent, for about 5 minutes. Add tomato paste and cook until fragrant, for about 2 minutes. Add dried tarragon, bay leaves, and herbes de Provence. Pour in red table wine to deglaze the pan, scraping any browned bits from the bottom of the pot.

Step 3: Slow Braise the Lamb Shanks

Add back lamb shanks into the pot. Pour in enough water or beef broth to cover shanks halfway. Bring to a boil then reduce heat to low. Cover partially and simmer for 3 1/2 hours over very low heat or transfer pot to an oven preheated at 350 degrees F (175 degrees C). Alternately, transfer into a slow cooker set on low, and cook for 8 hours.

Step 4: Make The Red Wine Sauce

When fully cooked and tender, remove lamb shanks from pot using tongs or a slotted spoon. Strain cooking liquid into another pot or saucepan through a fine-mesh sieve to remove solids. Simmer liquid over medium heat until it reduces by half or desired consistency is reached.

Optional: Serve with Roasted Potatoes and Vegetables

While reducing sauce, roast potatoes in a separate pan for about an hour, seasoned with herbs and salt. In the last 10 minutes of cooking, add sliced carrots, celery and cherry tomatoes seasoned similarly. Sprinkle with chopped parsley and celery top before serving alongside the lamb shanks.

Voila! A delicious red wine-braised lamb shanks recipe that’s perfect for any special occasion, or just to warm up on a cold evening.

Substitutions and Variations

“The aroma of the red wine and herbs will have your mouth watering in no time.”

If there is an ingredient in this recipe that you don’t like or don’t have on hand, don’t worry. There are plenty of substitutions and variations to suit your tastes and preferences.

For the red wine, use any type of dry red table wine that you prefer. Merlot, Cabernet Sauvignon, or Pinot Noir would all work well. If you don’t want to use wine at all, substitute with beef broth or tomato juice.

If you don’t have dried tarragon, you can substitute with other herbs like thyme or rosemary. Herbes de Provence is also a great choice.

For the flour, use all-purpose flour or whole wheat flour.

The vegetable options are flexible as well. Instead of carrots and onions, try using parsnips, turnips, or leeks. You can also add mushrooms or bell peppers for added flavor and texture.

If you want to make this recipe in a slow cooker, simply transfer all the ingredients into the slow cooker and cook on low for 6-8 hours until the lamb shanks are tender and falling off the bone.

To create a different flavor profile, add some tomato sauce or tomato paste while cooking. This will give the dish a richer taste and deeper color.

Lastly, if you want to make a more decadent sauce to pair with the lamb shanks, try adding some port wine to your recipe instead of red wine. It adds an incredible richness and depth to the dish that pairs perfectly with slow-roasted lamb shoulder or Italian lamb.

Serving and Pairing

“This recipe is perfect for impressing guests or a special occasion dinner.”

The rich and intense flavors of the wine-braised lamb shanks recipe make it an entree that is best paired with something equally bold. Some of the best options include mashed potatoes, creamy polenta or risotto. These sides complement and enhance the red wine sauce while providing a smooth and creamy texture that balances out the savory taste of the lamb.

Another great way to serve this dish is to include some roasted vegetables like carrots, parsnips, turnips or Brussel sprouts. Roasting these veggies in the oven is an excellent way to bring out their natural sweetness and texture, which pairs perfectly with the tender and juicy braised lamb shanks.

When it comes to pairing wine, a rich red wine is always a fantastic option for any lamb recipe. A full-bodied Cabernet Sauvignon or Merlot are excellent choices since they have enough acidity to cut through the fat in the dish while bringing flavors like black cherry, leather and tobacco to complement the deep aromas of the slow-cooked lamb.

On the other hand, if you prefer a more robust and full-flavored palate, consider choosing a blend of wines from Southern France, such as Herbes de Provence. This blend consists of aromatic herbs like thyme and lavender that pairs well with lamb dishes cooked in red wine.

Remember to serve this delicious braised lamb shanks recipe hot with your choice of side dish and wine pairing. This hearty meal is perfect for any special occasion or dinner party that you want to impress your guests!

Make-Ahead, Storing and Reheating

“The tender lamb meat will fall off the bone and melt in your mouth.”

If you’re planning to make the lamb shanks braised in red wine recipe ahead of time, it’s important to store them properly so they don’t lose their flavor and texture. This recipe is perfect for making ahead, as the flavors continue to meld together over time, resulting in an even tastier dish.

To store the lamb shanks, let them cool completely after cooking, then transfer them to an airtight container and refrigerate for up to three days. When reheating, place them in a preheated oven at 350 degrees Fahrenheit for about 25-30 minutes or until heated through. The wine sauce may have thickened while the lamb was being stored. You can fix this by adding a few spoonfuls of water or beef broth to thin it out.

If you end up with leftovers, they can be stored in the fridge for up to three days or frozen for up to two months. To reheat leftovers, simply place them in the oven at 350 degrees Fahrenheit until heated through.

This wine-braised lamb recipe is also great for reheating in the slow cooker if you’re short on time. Simply add the leftover lamb shanks and their sauce into the slow cooker and cook on low for about 2 hours or until warmed through.

Overall, this recipe is perfect for those who love slow-cooked dishes that taste even better the next day. With proper storage and reheating techniques, you can enjoy this rich and flavorful red wine-braised lamb shank recipe anytime!

Tips for Perfect Results

“Don’t forget to pour a glass of red wine to enjoy alongside this savory dish.”

When braising lamb shanks, it can be easy for the meat to become tough and overcooked or the sauce can turn out too thin. Follow these tips to achieve perfect results for your wine-braised lamb shanks recipe:

1. Brown the lamb shanks properly: Before braising your lamb shanks, sear them in a hot pan with some canola oil. This will develop a savory crust on the meat which will enhance its flavor.

2. Use a rich red table wine: Choose a good quality red wine that is not too dry or tannic as it balances well. The rich flavors of the wine will blend well with the lamb, enhancing its taste.

3. Add the wine at the right time: Adding red wine at the beginning of cooking may temper with the meat’s fat and reduce its flavor. Add it after you sauté onion and carrots or tomato paste in medium heat.

4. Cook at low heat: Braising is a slow cooking process that requires patience, therefore maintain a consistent temperature and cook on low heat to break down the collagen and soften the meat.

5. Check regularly and add water: Keep an eye on your lamb while it’s cooking as you may need to add more water to prevent it from drying out.

6. Let It Rest: Once your lamb shanks are cooked, allow them to rest for 15-20 minutes before serving so that they reabsorb some of their cooking juices.

7. Serve with creamy mashed potatoes, polenta or risotto to balance out the richness of the dish

By following these tips, you will have perfectly tender and flavorful wine braised lamb shanks every time!


As you try out this lamb shanks braised in red wine recipe, you may have a few questions about the process or ingredients. Below are some frequently asked questions that may help guide you through any concerns and enable you to make adjustments to fit your tastes.

What wine is best for braising lamb shanks?

When it comes to matching wine with Braised Lamb Shanks, my go-to choices would be bold and full-bodied red wines. I would recommend trying out options like Châteauneuf-du-Pape, a Northern Rhône Syrah, Amarone, Bordeaux and Shiraz. Their rich flavors complement the dish perfectly and bring out its succulent taste.

What red wine is best for braised lamb?

If you’re a fan of lamb chops, then you’ll delight in the flavors that can be brought out by pairing them with wine. Classics like Pinot Noir, Bordeaux blends, and Italian reds are all great options for this dish, though don’t discount the possibilities of a full-bodied Cabernet Sauvignon or Merlot if you prefer something with a bit more oomph.

What red wine is best for lamb shank sauce?

When it comes to pairing wine with lamb shank, three great options are Nebbiolo, Syrah, and Tempranillo. These wines are perfect for complementing the strong flavors of parsley, rosemary, pepper, and garlic that are commonly used in this dish. Nebbiolo, although challenging to cultivate, delivers a complex and flavorful profile that makes it an excellent choice.

Bottom Line

In conclusion, this red wine braised lamb shanks recipe is perfect for those who want to impress with a rich and flavorful dish. With simple ingredients like lamb shanks, red wine, and herbs, this dish is easy to make but will make you feel like a gourmet chef. This recipe can be made in either the oven or slow cooker, giving you flexibility depending on your preferences.

The slow-braised lamb shanks are fall-off-the-bone tender and packed with flavor. The rich red wine sauce adds even more depth to the dish, making it perfect for serving over mashed potatoes or crusty bread. This recipe is a guaranteed crowd-pleaser that can be served at a dinner party or for a special occasion.

Moreover, if you substitute some ingredients like water instead of beef broth, increase the amount of wine or add tomato sauce and/or port wine, the flavor profile of the dish will change completely. This recipe provides plenty of room for experimentation and personalization.

Whether you’re an experienced cook or not, this red wine braised lamb shanks recipe is sure to impress. So gather your friends and family and try out this savory dish for your next dinner party. I guarantee it will be a hit!

Lamb Shanks Braised in Red Wine

Lamb Shanks Braised in Red Wine Recipe

I have followed this recipe successfully for decades. The first time I moved the recipe from a card to disk, I was limited to 8 characters for the title plus three for the extension. Until I switched from gas ovens to an electric one, I had no problems. The result was benign, but the wine/oil combo would reach its flash point and blow the oven door open. After checking for any fires, I would just close the door and continue with the meal. Usually, the door would blow open around 12 ? 17 minutes after putting the shanks into the hot oven. My guess is that the gas oven flames would just burn off any buildup of fumes, while the electric oven built up the concentrate until it flashed. I repeat, the effect was benign.
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Prep Time 5 mins
Cook Time 2 hrs
Course Main Course
Cuisine French
Servings 6 shanks
Calories 1313.7 kcal


  • 6 lamb shanks
  • water
  • 1/4 cup celery top (leaves and tender side stems)
  • 3 sprigs parsley (I use Italian flat leaf)
  • 1/4 teaspoon ground thyme
  • 1 bay leaf
  • 1 garlic clove, peeled and halved
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon pepper
  • 3/4 cup flour, seasoned with salt and pepper
  • 1/2 teaspoon dried tarragon
  • 1 teaspoon dried summer savory
  • 1 1/2 cups red table wine
  • 1/2 cup canola oil


  • Preheat the oven to 375°F Put the shanks in a large pot and add just enough water to cover the shanks. Season with celery tops, parsley, thyme, bay leaf, garlic, salt and pepper. Cover and simmer on the stovetop for 1 hour. Remove the shanks from the broth; strain the broth and reserve. Roll shanks in seasoned flour (dumping the flour, tarragon and savory into a large bag, shaking to meld then adding the shanks, one at a time works well). Mix the wine and oil together and pour over meat. Bake in the preheated oven for 1 hour or until crisply browned. Turn occasionally and baste frequently with the wine/oil mixture. Make gravy from the leftover flour, the pan drippings and the reserved broth.

Add Your Own Notes


Serving: 368gCalories: 1313.7kcalCarbohydrates: 21.2gProtein: 109.3gFat: 77.8gSaturated Fat: 22.6gCholesterol: 363.1mgSodium: 1144.2mgFiber: 1gSugar: 0.7g
Keyword < 4 Hours, Easy, European, High In..., High Protein, Meat
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